I made the most tender baked halibut, lightly coated with almond flour, paired it with sautéed mushrooms and spinach, and it was heavenly. So of course I had to share it with you.
I purchased halibut from my local market that sells sustainable, wild fish (not farmed), so it was a bit on the expensive side, but made me feel good about my choice. Then I lightly coated it in almond flour and a bit of salt and baked for about 15 minutes or so. While it was baking, I sautéed the mushrooms and in the last few minutes before it was done I quickly sautéed some chopped frozen spinach. Easy dinner, and so simple and nutritious.
You can substitute halibut with another white fish, such as cod. Depending on the thickness of the fish it may bake a bit faster or slower. I like the Monterey Bay Aquarium’s site for learning about sustainable seafood.
- 2 pounds halibut
- 2 tablespoons blanched almond flour
- a few pinches of salt
- 2 cups sliced mushrooms
- 1 tablespoon olive oil
- 10 ounces chopped spinach fresh or frozen
- 1 garlic clove peeled and sliced or diced
- 1 lemon sliced
- Preheat your oven to 350°F.
- Prepare a baking sheet with foil.
- Wash the halibut and pat dry. Place the halibut on the baking sheet, lightly cover with almond flour and a few pinches of salt. Bake for 15 minutes or until the fish is tender and cooked through (no pink left).
- While the halibut is baking, place 1 tablespoon of olive oil in a skillet on medium heat and sautee the mushrooms for 10 minutes or so, tossing occasionally. You can also add pinch of salt while tossing them.
- In the last 5 minutes before the halibut it done, remove the mushrooms from the skillet and place the garlic in it on a low heat for a minute or so.
- Add the spinach to the skillet with the garlic and sautee for a few minutes or until cooked.
- Add the spinach, mushrooms, and halibut to a plate and serve with a slice of lemon.